Monday, May 22, 2017

Baked Falafel

Recipe from my sister, Chenae
(not sure of original source?)

15 oz chickpeas
2 T. olive oil
1 tsp cumin
1/2 tsp coriander
1 tsp salt
1/2 tsp pepper
1/2 c. breadcrumbs (sometimes I grind up some oats in the food processor and use that instead)
1 medium onion, grated or pulsed in food processor

Pulse chickpeas, oil and spices in a food processor (or mix with a hand mixer). Add breadcrumbs and onion. Pulse/mix. Form into balls and place on a baking sheet (like you're making chocolate chip cookies). You can either baked immediately *for 15 minutes and 425 degrees, or place the baking sheet in the freezer, then place in a ziplock bag (once frozen) for later. Note: frozen balls take slightly longer to heat in the oven). I usually triple or quadruple the recipe so I have plenty for the freezer.

Note: Chenae loads a soft pita with falafel, greens/lettuce, red pepper, cucumber and avocado, and a little ranch dressing. She's also made Greek tzatziki dressing...but in the end says the ranch is easier and so delicious. 

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